Copy Cat Bob Evans Peanut Butter Pie

Ingredients

• 1 (5 ounce) package Jell-O Instant Vanilla Pudding
• 2 cups cold skim or whole milk
• 1/2 cup whipping cream, whipped
• 1 1/4 cups creamy peanut butter
• 1 pre-baked or homemade pie shell, lightly browned
• 1 (6 ounce) jar hot fudge (or make your own)
• 1 (8 ounce) container Cool Whip
• Garnish: chocolate syrup and crushed peanuts

Instructions

1. Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended.
2. Spread hot fudge in the bottom of the baked pie shell, pour pudding mixture over that, cover with generous layer of Cool Whip whipped topping.
3. Put in freezer for 1 hour until set.
4. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
5. Cover, chill 2 hours, serve.